Mais Queso (Corn and Cheese) Ice Cream Nests

Holy Week officially started yesterday and that means Easter is here in just 6 days! I'm pretty sure that everyone's busy preparing for some get together this weekend, so I feel that there's nothing better for me to share today than this ice cream treat that will be perfect for Easter dessert. Whether you're planning something festive or you're just thinking of a simple family lunch, this is something that's sure to give delight not only to the kids but to the whole family. Everyone will surely find this to be so refreshing after the egg hunt.

When I saw this on meals.com, I knew I have to try it. This ice cream nests idea is actually perfect not just for Easter but for all kinds of occasions. It's such a fun alternative to the usual cone. My girls find this way of serving ice cream too cute. For this post, I used homemade Mais Queso (Corn and Cheese) Ice Cream, (a favorite Filipino ice cream that I haven't had for ages), but you can actually use any ice cream flavor you want.

By the way, starting this Wednesday, I will be doing PiTCC's Favorite Dishes from Around The World every 1st and 3rd Wednedays of the month, wherein I'll be asking fabulous bloggers to guest post with one of my favorite non-Filipino dishes. I can't wait to introduce you to my first guest blogger!!! I'm sure most of you are familiar with her. Here's a hint...she's Italian! :) Be sure to come back this Wednesday to meet her and find out about one of my favorite seafood dishes...

3. Pour in your ice cream maker and churn. Mix for about 25-30 minutes or according to manufacturer's instructions. Add whole kernel corn and cheese in the last 5 minutes of churning. Transfer ice cream in a tightly sealed container and freeze until ready to serve. Store-bought ice cream containers will work well for this.

* If you don't have an ice cream maker, pour the ice cream mixture into a wide, airtight container and put in refrigerator for at least 1 hour then place in the freezer for 30 minutes. Beat ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes - then beat with an electric mixer. Repeat "40 minute freeze-then-beat cycle" 3 times. You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own. Either method works fine but the more you beat it, the softer it will be. Fold whole kernel corn and cheese into the ice cream after last beating.

For the cups:

1. Grease 8 muffin cups.

2. Place semi-sweet chocolate chips in a microwave-safe bowl. Microwave for 30 seconds then stir. Continue melting in the microwave in 15 second increments, stirring after each heating, until chips are melted and smooth when stirred.

So interesting this ice cream...corn and cream cheese...back in Brazil we used to eat lots of corn ice cream, but have yet to try this with cheese. Looks good!Thanks for this recipe and hope you have a wonderful week Tina :)

Instead of serving just the ice-cream, you made the nest which is a perfect replacement for the ice-cream con and lovely way of letting the ice-cream inside this. Wonderful pics to go with the write up on Easter and yeh, making these for the kids is a good way of giving them a treat.

The flavors of the mais queso ice cream and the bitter sweet chocolate complemented each other. The saltiness of the cheese somehow enhanced the flavor of the chocolate, and it was awesome! At first, my eldest daughter was hesitant to eat it...but she ended up loving it. :)